I love the texture of this chocolate vegan freezer fudge that seems to be a family favorite in our house. However, with Winter brewing, and persimmons and warming spices all around, I was inspired to try this new fudge idea, and also find an alternative to using cacao. For my taste buds it turned out oh-so-good! It makes a wonderfully light, refreshing and unique snack … meal … or dessert! Persimmons come around late fall, early winter, bringing sweet juicy goodness to the season. I hope you will try it, and would love to hear how it turned out for you!
Persinnamon Freezer Fudge
Vegan, Raw, No Fat
3 ripe & juicy Persimmons, skins removed
7 medjool dates, pitted
1-2 tsp cinnamon
1/4 tsp nutmeg
1/4 all spice (optional)
Blend persimmons in a high speed blender (like a Vitamix) until smooth. Add the dates and spices and blend until thick and creamy. Transfer to an 8×8 baking pan lined with parchment paper or wax paper. Set in freezer until frozen (4-6 hours).
Remove from freezer and allow to slightly thaw for 5-10min. Cut into squares or rectangles and enjoy for up to 2-3 weeks! Cover while storing in freezer to prevent freezer burn.
Optionally, store this combination in a jar in the refrigerator as a pudding or dip.